Development of Computer Program for Analyzing the Zone of Maximum Ice Crystal Formation in Food Freezing

Chung, Pil Ho; Lee, Seung Ju; Kim, Jae Youn

doi:10.13050/foodengprog.1998.2.1.6

Food Eng. Prog. 1998; 2(1):6-10

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.6

Article

식품의 최대빙결정생성대 분석용 컴퓨터프로그램의 개발

정필호¹, 이승주¹^,^*, 김재연²

Development of Computer Program for Analyzing the Zone of Maximum Ice Crystal Formation in Food Freezing

Pil Ho Chung¹, Seung Ju Lee¹^,^*, Jae Youn Kim²

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹한화그룹 공정자동화팀

¹Department of Food Science and Technology, Dongguk University

¹HanWha Group R/E Center Process Control & System Team

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 26, Pil-Dong, 3-Ga, Chung-Ku, Seoul, 100-715 Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1998